07 Apr 2021 --- Environmental and personal health trends are driving the confectionery segment. Spurred by COVID-19, the importance of immunity is coming to the fore while sustainability is top-of-mind for companies keen to up... Read More

12 Feb 2021 --- This week in industry news, Firmenich, Givaudan and Symrise were accredited for their environmental sustainability efforts, ranking in CDP’s Supplier Engagement Leaderboard for 2020. Tyson Foods bought a 49... Read More

07 Jan 2021 --- With consumers prioritizing their health, the Almond Board of California (ABC) says almonds can help manufacturers address evolving demands for clean label, healthy and versatile ingredients from sustainable... Read More

29 Sep 2020 --- Alternative proteins are pegged as the fastest-growing industry category, according to a roundtable of experts. FoodIngredientsFirst examines the contributing factors to the... Read More

30 Jul 2020 --- As consumer preferences shift toward better-for-you, plant-based and natural ingredients, almonds offer product developers the freedom to explore and identify opportunities for innovation. That is according to... Read More

New takes on traditional flavors are emerging in the snacking sector as consumers seek both comfort and a disruption from routine. Meanwhile, health remains an important driver of NPD.

Key suppliers offer their thoughts on trends to look out for in 2020. How do we meet the demands for taste, convenience and sustainability? 

Key suppliers offer their thoughts on trends impacting the bakery & snacking segments. What should we be looking out for in terms of flavor and texture trends?

Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?

Understanding the compounds responsible for almonds’ signature attributes is key to understanding almonds’ flavor.

20 Jun 2019 --- The Almond Board of California featured several innovative concepts featuring almonds at IFT 2019 in New Orleans. Items on display included a Toasted Grains & Almond Beverage, an Almond Yuzu Poppy Seed Bar and a Coco-Java Almond Butter. “We are really highlighting the versatility of almonds. Almond milk continues to be a very hot category and here we have added some toasted grains to bring those two flavors together,” says Emily Fleischmann of the Almond Board of California.

30 Jul 2018 --- The Almond Board of California (ABC) presented snacking insights and samples at IFT, Chicago. With the latest research and live demonstrations, ABC’s industry and culinary experts were available to address questions about California almonds. Throughout IFT 2018, Chef Rob Corliss of All Things Epicurean was available for individual or small-group California Almond Solution Sessions, offering a deep-dive into the inspiration of this year’s IFT samples and assistance for other almond-related inquiries. The company presented new product data from Innova Market Insights, which highlighted the almond’s continued role as the leading nut in new product development. FoodIngredientsFirst spoke with Molly Spence on almonds gaining greater NPD traction. 

23 Jan 2018 --- The Almond Board of California highlights the positives and the strategies that it is employing from a sustainability perspective. “We take a very holistic approach in terms of the research that we fund to support our growers and our crop,” says Karen Lapsley. “From that perspective, we have four research programs, and now we’ve just added on a whole biomass research program with the ultimate goal of working toward zero waste for our crop.” In terms of the hulls and shells from the almonds, the board is looking for different ways to process and utilize them, with potential examples being animal feed and insect farming.

28 Aug 2017 --- According to new data from Innova Market Insights, California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions. Almonds were featured in 38 percent of new food introductions featuring nuts in 2016, a five percent increase from the previous year. Key categories for worldwide almond product launches include confectionery (23 percent), bakery (20 percent) and snacks (18 percent), as well as bars (12 percent) and cereal (nine percent), which together account for 82 percent of almond product introductions.1 In more than 15 forms including almond milk, butter and flour, almonds are one of the most versatile nuts and the nut that is most top-of-mind for global consumers. Molly Spence of the Almond Board of California discusses the key trends.

19 Aug 2015 --- With innovative almond samples, new research and live demonstrations, Almond Board of California had industry and culinary experts available to address questions and development challenges at IFT 2015. Various creative concepts were presented with almonds, including a dairy free “almond cheese” that was created with almond milk. Reserach chef Seeratt Dutt discusses the concepts.

28 May 2020 --- The popularity of products that cross the snacking and confectionery categories has grown in recent years, with more and more products featuring a sweet twist alongside healthful ingredients. Additionally, consumers are purchasing indulgent comfort foods to help deliver joy during difficult days of at-home confinement caused by the spread of the coronavirus. The Almond Board of California’s 2018 Global Chocolate survey shows that four out of five global consumers say chocolate is their favorite snack or one of their favorites when they are looking to indulge. Moreover, Innova Market Insights identified hybrids as one of its top ten trends for 2020, evidenced by consumers continuing to enjoy products that offer on-the-go indulgence.

08 May 2019 --- In this 40-minute webinar, Lu Ann Williams of Innova Market Insights showcases the latest chocolate with almond product trends from across the globe focusing innovative ingredients and key labeling insights to help manufacturers get ahead of what consumers are looking for. Chocolatier Christopher Curtin of Éclat Chocolate shares recipes and inspiration to his development process that align with the latest consumer trends.

12 Mar 2019 --- Reaching increasingly adventurous consumers, set on new discoveries and experiences, will be crucial to successful new product development in the food industry over the coming years. Learn more about the Adventurous Consumer, what’s driving the trend, and how ingredients like almonds can help deliver on adventurous appetites.Lu Ann Williams, director of Innovation at Innova Market Insights, and Rob Corliss, Chef and Founder of All Things Epicurean, discuss how best to apply this trend to your business and new snack innovation.

25 Apr 2018 --- In this webinar, Lu Ann Williams of Innova Market Insights highlights the latest trends in chocolate products with almonds. Chocolatier Wendy Sherwood of the Culinary Institute of America shares recipes and her inspiration behind the development, with a look into how she works to align confectionary concepts with the latest consumer trends. 

05 Apr 2017 --- In this webinar, Lu Ann Williams of Innova Market Insights highlights the top trends that will most impact how consumers purchase chocolate products. And, based on his more than 20 years of experience crafting unique chocolate creations, Richard Cusick of Evolution Artisan Confections shares recipe inspiration that align with consumer trends.